If you’ve never flipped a bubbling-hot apple tart upside-down and revealed a glossy, caramel-kissed masterpiece—then you, my friend, are in for a treat. Tarte Tatin is one of those desserts that looks fancy but is actually down-to-earth and forgiving.
It’s made by simmering apples in caramel, topping with buttery puff pastry, and then baking until golden. After a dramatic flip, you’re left with glistening fruit and crisp, flaky crust. It’s perfect for cool nights, cozy dinners, and impressing your guests without breaking a sweat.
Craving more cozy French bakes? Try my Apple Galette or the ultra-silky Vanilla Bean Clafoutis.
Ingredients:
For the Apple Filling:
- 6 firm apples, peeled, halved, and cored
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Crust:
- 1 sheet of puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. Caramelize the sugar: In a 10-inch ovenproof skillet over medium heat, melt butter and sugar until golden and bubbly. Stir in vanilla and a pinch of salt.
3. Arrange apples cut-side up in the skillet. Cook for 15–20 minutes, occasionally spooning caramel over them, until softened.
4. Top with puff pastry: Drape over the apples, tucking edges down around fruit. Cut a few slits in the top to vent.
5. Bake for 25–30 minutes until the pastry is golden and crisp.
6. Cool slightly, then place a plate over the skillet and carefully invert.
7. Serve warm with crème fraîche, ice cream, or just as-is!
🍴 Flip It With Confidence: Tarte Tatin Tips!
- Let it rest 2–3 minutes after baking—this helps the caramel thicken slightly, so it doesn’t run off too quickly.
- Use a rimmed plate or platter slightly larger than your skillet to catch any caramel overflow.
- Hold the skillet firmly with a towel or oven mitt in one hand and the plate with your other hand pressed firmly on top.
- Flip confidently but slowly—don’t hesitate halfway!
- Peel the pan off slowly to reveal that glossy apple top.
Serving and Presentation Tips:
Serve Tarte Tatin warm on a large platter with a dollop of crème fraîche or a scoop of vanilla bean ice cream. Add a dusting of powdered sugar or a sprinkle of sea salt for extra flair.
FAQ:
Can I use store-bought puff pastry? Yes—just make sure it’s fully thawed and cold when you lay it over the apples.
What are the best apples for Tarte Tatin? Use firm varieties like Honeycrisp, Granny Smith, or Braeburn so they hold their shape.
How do I prevent sticking? Use a nonstick or well-seasoned skillet, and don’t skimp on butter!
Storage:
Store leftovers covered at room temp for 1 day or in the fridge for up to 3. Reheat in a low oven until warm and crisp.
Tarte Tatin
Ingredients
For the Apple Filling:
- 6 firm apples peeled, halved, and cored
- 1/2 cup 1 stick unsalted butter
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Crust:
- 1 sheet of puff pastry thawed
Instructions
- Preheat oven to 375°F (190°C).
- Caramelize the sugar: In a 10-inch ovenproof skillet over medium heat, melt butter and sugar until golden and bubbly. Stir in vanilla and a pinch of salt.
- Arrange apples cut-side up in the skillet. Cook for 15–20 minutes, occasionally spooning caramel over them, until softened.
- Top with puff pastry: Drape over the apples, tucking edges down around fruit. Cut a few slits in the top to vent.
- Bake for 25–30 minutes until the pastry is golden and crisp.
- Cool slightly, then place a plate over the skillet and carefully invert.
- Serve warm with crème fraîche, ice cream, or just as-is!
Notes
- Use caution when flipping—caramel is hot!
- Can be made a few hours ahead and rewarmed before serving.
Did you flip your tart like a pro? Tag me—I’d love to see your golden Tarte Tatin masterpiece! 🍎
